The pumpkin that ate my kitchen
I had never seen a sweet pumpkin before. So when I went to the farmers market excited to make the kadoo bowrani recipe that I found on this board I just asked the nice woman for a sweet pumpkin. She pointed me to a table that had some nice looking pumpkins. I chose the smallest one (15 lbs). I, of course, hadn't brought the recipe with me so I didn't realize I would only need 2 or so lbs. Now I have a lot of pumpkin left over to cook up this weekend.
I'm planning to make a ravioli using the kadoo bowrani meat and pumpkin recipe but I'm not sure the best way to recreate the yogurt sauce flavor. Possibly ricotta and mascarpone mixed together? What do you think?
I'm also thinking of making some pumpkin gnocchi. However, as I already have so much pumpkin left over in my fridge (there are only two of us) I would like to freeze the gnocchi. Do you think I should freeze it before or after I cook it?
Any suggestions for a third dish? I'm thinking that I'm going to make at least 3 things as I have about 11 lbs of pumpkin left. Any ideas for a pumpkin novice?
Soup. Risotto. Tempura. I bet it would be good stewed with apples and slab bacon--sweet, savory, and smoky.
Probably you could bake and mash some of the flesh and freeze it in 1 or 2 cup portions for later use--even if you adore pumpkin, try to eat eleven pounds of it at once and you will never want to eat pumpkin again in your life.
Don't know where you live/what ingredients you can get but here's a yummy Thai dish:
Roast Duck and pumpkin curry:
She also has a spicy pumpkin soup with shrimp and coconut milk, but the recipe is not posted.
Best of luck.
You can cook, mash/puree and freeze the pumpkin for use in future recipes like muffins, pancakes and bread. I added pumpkin to plain yogurt last year with mixed results. I need to work on the spices.
I bought a sugar pumpkin to make that kaddo dish too. Yum! But my friend brought over a pumpkin to make pie, so I used up the rest making two recipes of the following cookies -
I made it without the nutmeg (don't have any) and glaze (lazy and more healthy I figured), but everyone who tried it loved it - except my sister who didn't appreciate the cake-like texture.
Be sure to drain out some of the water from the pumpkin puree before using it.
Freeze the gnocci uncooked, on a cookie sheet. Then slide into a ziploc bag. Pop them directly into boiling water from the freezer when you are ready to eat!
Have you ever tried pumpkin pudding? This is a small patch but you can adjust measurements easily.
1 (8 ounce) carton vanilla low-fat yogurt
1 cup canned or cooked pumpkin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving.
I'd make a pumpkin soup in the same way as I'd use butternut squash. Actually, mixing the two would be the better idea. A half pumpkin, half butternut squash soup.
Another great way to utilize pumpkin, as long as it's not too sweet, is to mix it with mashed potatoes. One-third pumpkin to two-thirds mashed potatoes. I cook and mash them separately, and then I mix the two together. It's really good with some finely ground (white)pepper. The white (or black) pepper contrasts well with the sweetness.
I agree that freezing some of the pumpkin is a good idea. I cook and puree a pumpkin in the fall and usually use the puree later for muffins or pumpkin bread, but obviously it could be used in many other ways as well.
You could cube and freeze some of the uncooked pumpkin for future use. We like to drop a few cubes in when making a pot of beans for spanish rice. Black beans, a little garlic, cumin, some cured pork or a hamhock, and a few cilantro stems, then drop in a few cubes of the pumpkin. YUM!